Sweet-and-Sour Onions
- Total Time
- About 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds small boiling onions, peeled
- 3tablespoons red wine vinegar
- 2tablespoons balsamic vinegar
- ½cup light brown sugar
- 1teaspoon salt
- Pinch saffron, crumbled (optional)
- ½cup raisins
- ¼cup currants
- 1teaspoon lemon zest
- 2tablespoons lemon juice
- ¼cup pine nuts, lightly toasted
Nutritional analysis per serving (6 servings)
205 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 31 grams sugars; 3 grams protein; 405 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil onions in well-salted water for 5 minutes, until softened slightly but still firm. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.
- Step 2
In small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt and saffron until dissolved. Add raisins and currants. Pour mixture over onions to coat evenly. Cover tightly and bake for 1 hour at 350 degrees, stirring every 15 minutes or so, until onions are quite tender. Cool to room temperature.
- Step 3
Carefully stir in lemon zest and lemon juice. Let onions marinate at least 1 hour. Serve sprinkled with pine nuts. May be prepared ahead and refrigerated up to 4 days.
Private Notes
Comments
Sounds wonderful - what is the best way to reheat these onions after refrigerating for two days?
I am making these again for thanksgiving. Hugely good.